Curry Powder

Name: Curry Powder
Yield: Makes about 900 g or 2 pounds
Ingredients: 450 g or 1 pound coriander seeds (ketumbar); 110 g or 4 ounces cumin (jintan puteh); 450 g or 1 pound coriander seeds (ketumbar); 60 g or 2 ounces fennel (jintan manis); 110 g or 4 ounces cumin (jintan puteh); 15 g or ½ ounce cassia bark (kayu manis); 60 g or 2 ounces fennel (jintan manis); 6 cloves (bunga chingkay); 15 g or ½ ounce cassia bark (kayu manis); 110 g or 4 ounces dried chillies, stems removed; 40 g or 1½ ounces white peppercorns; 75 g or 2½ ounces dried turmeric (kunyit); 75 g or 2½ ounces dried turmeric (kunyit); 1 piece nutmeg (buah pala); 1 piece nutmeg (buah pala); 5 cardamom pods (buah pelaga); 5 cardamom pods (buah pelaga); 150 g or 5½ ounces white poppy seeds (kas kas) (optional); 150 g or 5½ ounces white poppy seeds (kas kas) (optional)

Preparation info

Makes about
900 g

Difficulty
Easy

Appears in

Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

About

Ingredients

450 g or 1 pound coriander seeds (ketumbar)
110 g or

Spice Mix
Spicy
Vegan
Gluten-free

Method

Pick out tiny pebbles and other impurities from the coriander, cumin and fennel.
Rinse all the spices separately and leave them to dry on large trays, preferably made from rattan. Place under direct sun to dry over three to four days, stirring occasionally to ensure even sunning.
Warm up a large wok. Dry-fry the coriander for 4 to 5 minutes until it i